I love desserts. I have a major sweet tooth. And somehow I can rationalize that because I use my essential oils in my baking, so my dessert is just healthier. Right? But I tell you what, essential oils in an apple pie…in this case, a pear-apple pie…holy delicious. Try this deliciously tasty Pear Apple Pie recipe with ginger, cinnamon, clove, and nutmeg.
Here’s what I did to make the essential oils “pop” with each bite.
I added the “fall flavor oils” to the lemon juice that I used when I coated the apple pieces before adding them to the pie. I could have dropped them in with the sugars, but they wouldn’t have had the opportunity to blend and soak into the apples before and during the baking process.
Don’t forget that it’s okay to ‘pile those apples high,’ as the apples will shrink some during baking and the pie will still be nice and rounded after it has baked. Also, please note that I added cinnamon and Cinnamon essential oil to this pie. The ground cinnamon was included mostly for color, and the 2 drops and 1 tsp is a great combo and brings out the pear and apple flavors too.
New to essential oils? Learn more about how we use them and why you should use them as well.
- 2 9 " pie crusts
- 3 Tbsp lemon juice
- 2 drop Cinnamon Bark Vitality essential oil
- 1 drop Ginger Vitality essential oil
- 1 drop Clove Vitality essential oil
- 1 drop Nutmeg Vitality essential oil
- 5 Golden Delicious apples (peeled, cored and sliced)
- 3 Anjou pears (peeled, cored and sliced)
- 1 tsp cinnamon (this is mostly for color!)
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/4 cup flour
- 4 Tbsp butter (cut into small pieces)
- 1 large egg (beaten)
- Preheat the oven to 400 F. Spray a 9″ pie plate with non-stick cooking spray. Add bottom crust to the pie plate.
- In a large mixing bowl, add the lemon juice and the Cinnamon, Ginger, Clove, & Nutmeg essential oils to the lemon juice.
- Add the sliced apple pieces and sliced pear pieces to the lemon juice and toss well. Once the fruit is coated in the lemon juice and oils, add the brown sugar, white sugar, and flour. Mix well.
- Pour the fruit into the pie crust in the pie plate. Add the butter around the apple and pear pieces and then top with the other pie crust. Fold the pie crust edges together and pinch into decorative pattern. Brush the beaten egg over the top.
- Place the pie onto a rimmed baking sheet, as the juices might bubble over and you don’t want them to burn on the bottom of your oven!
- Bake at 400 for 20 minutes, then reduce heat to 375 and cover with a piece of foil and continue baking for another 40 minutes.
- Let cool slightly and serve warm or let cool completely to room temperature. You can keep it covered at room temperature for a day, or store in the fridge for up to 3 days.